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Kangyou | 30-Sep-15 | Chiffon Cake | (4 Reads)

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Recipe :-

(A)
Mashed Acorn 100g (cooked & mashed)
Veg Oil 30g
Yolk 4
Cake Flour 95g
Dash of cinnamon powder
Pinch of Salt

* I didn't add water for above mixture, if your batter too dry, add 1 tbsp water.

(B)
Whites 4
Few drops of lemon juice
Sugar 50g

Method
1) Combine all ingredients A, set aside
2) Handmixer beat egg white till frothy, then add few drops of lemon juice and 1/2 sugar. Continue to beat till soft peak, add the remaining sugar and beat till stiff peak formed.
3) Fold 1/3 meringue into A mixture, then pour all mixture into meringue bowl, and continue to FOLD till well combined.
4) Pour into chiffon tin 7"
5) Bake in preheated oven 350F / 180C for 30 minutes.

* Make sure your egg white bowl is very clean without oil and water.
* Acorn squash can be replaced by pumpkin, other type of squash or sweet potato